Abstract
The concept of dietary quality, whether objective or subjective, is connected with health. The subjective concept refers to a diet thought of as being healthy [1]. From a nutritional standpoint, dietary quality is objectively measured on the basis of dietary recommendations. A high-quality diet provides the necessary macro- and micronutrients in right amounts and proportions for normal growth, body composition, nutrient stores, and functional integrity, while being protective vis-à-vis nutrition-related non-communicable diseases (NCDs). Dietary patterns, rather than single-nutrient intakes, have been the focus of a growing number of studies worldwide. Assessing the diet as a whole takes into account the interactions between food and nutrients and the role played by non-nutritional components of food.
Keywords
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Learn about institutional subscriptionsAbbreviations
- AMI:
-
Acute myocardial infarction
- BMI:
-
Body mass index
- CI:
-
Confidence interval
- DC:
-
Developing country
- FFQ:
-
Food frequency questionnaire
- Hb:
-
Haemoglobin
- HDL:
-
High-density lipoprotein
- LDL:
-
Low-density lipoprotein
- NCD:
-
Non-communicable disease
- OR:
-
Odds ratio
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Delisle, H., Agueh, VD., Sodjinou, R., Ntandou-Bouzitou, G.D., Daboné, C. (2013). Dietary Quality and the Nutrition Transition in Sub-Saharan Africa. In: Preedy, V., Hunter, LA., Patel, V. (eds) Diet Quality. Nutrition and Health. Humana Press, New York, NY. https://doi.org/10.1007/978-1-4614-7315-2_19
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DOI: https://doi.org/10.1007/978-1-4614-7315-2_19
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